Sweet Pepper Sauce

Instructions

1. 1

   Salt and cayenne, to taste Place pecans and torn bread in a blender or small food processor. Pulse until pecans are finely chopped and bread is crumbly. In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, breaking up large lumps. Stir in 6 tablespoons of pecan−bread crumbs. Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 2 inches in diameter. Dredge crab cakes in crumbs, pressing gently to help mixture adhere. In a medium skillet (preferably one that is nonstick), melt butter over a medium−low heat. Add crab cakes, cover pan and sauté, turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides. To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate. Garnish with whole chives and lemon wedges Sweet Pepper Sauce Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a small saucepan. Cover and cook over medium heat 20 minutes. Let cool slightly, then puree pepper and any remaining liquid in a blender food processor until as smooth as possible. Season with remaining vinegar, salt and cayenne to taste. Cooking Time: 25 minutes Serves 2 Pecan−Crusted Crab Cakes with Sweet Pepper Sauce 144